Skillet Bacon Mac n Cheese

Bechamel Sauce
Melt in a heavy 12" oven safe pan:
1/4 C unsalted butter

Whisk in:
1/4 C flour
cook about 2 minutes till bubbling

Stir in:
3 C hot milk
continue stirring as sauce thickens.
Add:
1/4 tsp nutmeg
salt and pepper to taste
cook additional 2-3 minutes. Remove from heat

In Salted water, boil 1 lb pasta till nearing al dente but not fully cooked.

Over low heat stir into Bechamel Sauce:
1 tsp dry mustard
1/4 tsp Cayenne pepper
Gradually add the Cheddar, Gruyere and 1 C of the Parmesan cheese. Stir till all of the cheese is melted. Add an additional cup of milk and 1/4 C heavy cream. Taste and adjust seasoning if needed.

In another skillet, cook 6 pieces of bacon till golden. Remove from pot reserving 3 Tbsp bacon fat.

Add drained pasta to sauce and stir to combine evenly.
In a small bowl combine:

1 1/2 C Panko
2 Tbsp chopped parsley
3 Tbsp reserved bacon fat
Sprinkle over top of pasta
cover with 1/2 C parmesan cheese
Bake 20-25 minutes till bubbling
Remove from oven and sprinkle with crumbled bacon
let rest 5 minutes before serving